Soft citrus marmalade

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 1
  • 3
    large lemons
  • 1
    white sugar
  • 30
    ground coriander seeds
  • 30
    orange liqueur such as Van der Hum
  • muslin cloth and sterilised jars


Squeeze out the juice of the soft citrus and lemons and set aside. Remove the pulp, pips and most of the pith and fasten in a piece of muslin cloth. Slice the skin into thin strips and place in a fairly large saucepan along with the muslin bag. Add the juice and just enough water to make up 1,2 litres. Heat and simmer for about 50 minutes until the skins are tender. Remove the muslin bag, pressing out the juice into the saucepan. Add the sugar and coriander to the citrus mixture and heat slowly, stirring continuously until the sugar has dissolved. Boil rapidly until the marmalade is ready. To test if the marmalade is ready spoon a little onto a small plate and chill in the fridge. Press lightly with your finger. If the marmalade forms tiny wrinkles it is ready. Remove the marmalade from the heat, stir in the liqueur and spoon into sterilised jars and seal. Makes about 2 1/2 jars marmalade.

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